Rating: 4 stars
31 Ratings
  • 5 star values: 12
  • 4 star values: 13
  • 3 star values: 5
  • 2 star values: 0
  • 1 star values: 1

Make this Southwestern chicken favorite for a festive dinner. Chilaquiles mimic a traditional casserole by layering ingredients. For even heat, add 1/4 teaspoon ground red pepper to the tomatillo mixture.

Barbara Lauterbach
Recipe by Cooking Light July 2007

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

prep:
45 mins
total:
45 mins
Yield:
4 servings (serving size: 1 1/2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • Combine chicken, green onions, 1/4 cup Monterey Jack cheese, Parmesan, chili powder, salt, and pepper in a medium bowl. Place milk and next 3 ingredients (through chiles) in a food processor or blender; process until smooth.

  • Heat tortillas according to package directions. Pour 1/3 cup tomatillo mixture into bottom of an 11 x 7-inch baking dish coated with cooking spray. Arrange 4 corn tortillas in dish, and top with half of chicken mixture. Repeat layer with remaining tortillas and chicken mixture, ending with tortillas.

  • Pour remaining 1 1/2 cups tomatillo mixture over tortillas; sprinkle with remaining 1/4 cup Monterey Jack cheese. Bake at 375° for 20 minutes or until bubbly.

Nutrition Facts

347 calories; calories from fat 28%; fat 10.9g; saturated fat 4.5g; mono fat 2.9g; poly fat 1.9g; protein 30.9g; carbohydrates 33.3g; fiber 5.9g; cholesterol 79mg; iron 1.5mg; sodium 560mg; calcium 272mg.
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